Champagne Joseph Perrier Tasting

Cuvée Royale Brut. Straw yellow colour with hints of green. The nose reveals dry fruit aromas with spiced nuances that give way to gingerbread and honey with a little brioche in the finish.In the mouth it is round and generous.

Cuvée Royale Vintage. Straw yellow colour with hints of yellow and old gold. The nose reveals a subtle mix of spices and orange blossom giving way to to dry fruits then blond tobacco with quince jelly in the finish. In the mouth it has a very good structure and complex body.

Cuvée Royale Brut Rosé. Salmon pink colour. The nose reveals red fruit aromas with hints of kirsch and cherry stones giving way to dry flowers then stewed red fruits with hints of violets and caramel in the finish. In the mouth it is generous and complex.

This was the first tasting I’d organized with an oenologist. I’d also invited a couple who’d learned the basics of Champagne tasting at a local wine shop. My friend came because she loves Champagne.

I learnt that big flutes are best. If there’s something external that may be affecting your perception of the colour hold the glass infront of a sheet of white paper. The aromas normally associated with a Champagne’s youth are more difficult to detect as they were the ones developed during the first fermentation. The more pronounced aromas come from the second fermentaion in the bottle. You need to develop a personal aroma archive and smoking can affect this. If you’re a smoker don’t smoke during the tasting.

The oenologist was a little pressed for time so we didn’t get to talk about the bubbles. He did though quickly remark that they were good in all three cuvées. We also missed out on talking about food pairings. He said the Cuvée Royale Vintage was a Champagne that the English would love. I did but didn’t have time to ask more details about what my fellow countrymens taste is exactly.

The oenologist finished the tasting with nothing but praise for the quality of Champagne Joseph Perrier’s Champagne.